Cargando…

Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of mem...

Descripción completa

Detalles Bibliográficos
Autores principales:	Benoit, Scott, Chamberland, Julien, Doyen, Alain, Margni, Manuele, Bouchard, Christian, Pouliot, Yves
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602606/ https://www.ncbi.nlm.nih.gov/pubmed/33076420 http://dx.doi.org/10.3390/membranes10100287

Ejemplares similares

Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture
por: Paredes Valencia, Adriana, et al.
Publicado: (2018)

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency
por: Chamberland, Julien, et al.
Publicado: (2019)

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins
por: Boukil, Abir, et al.
Publicado: (2020)

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk
por: Giarratano, Mélanie, et al.
Publicado: (2020)

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
por: Liu, Yongfeng, et al.
Publicado: (2018)

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach
por: Raymond-Fleury, Annick, et al.
Publicado: (2022)

Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins
por: Boukil, Abir, et al.
Publicado: (2022)

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule
por: Gaillard, Romuald, et al.
Publicado: (2022)

The impacts of hydropower on freshwater macroinvertebrate richness: A global meta-analysis
por: Trottier, Gabrielle, et al.
Publicado: (2022)

Comparison of Conventional and Sustainable Lipid Extraction Methods for the Production of Oil and Protein Isolate from Edible Insect Meal
por: Laroche, Myriam, et al.
Publicado: (2019)

Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification
por: Aspirault, Claudie, et al.
Publicado: (2020)

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration
por: Perreault, Véronique, et al.
Publicado: (2021)

Biocatalysis: An Eco-Friendly Scenario for the Manufacturing of APIs
por: Fernández-Lucas, Jesús
Publicado: (2023)

Preservation of Anti-cytomegalovirus Activity in Human Milk Following High-Pressure Processing Compared to Holder Pasteurization
por: Kothari, Akash, et al.
Publicado: (2022)

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants
por: Macedo, Antónia, et al.
Publicado: (2021)

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
por: Villalobos-Chaparro, Sarai, et al.
Publicado: (2018)

Temporally-differentiated biogenic carbon accounting of wood building product life cycles
por: Head, Marieke, et al.
Publicado: (2021)

Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate
por: Pimont-Farge, Mathilde, et al.
Publicado: (2021)

Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review
por: Rossano, Rocco, et al.
Publicado: (2011)

Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
por: Franceschi, Piero, et al.
Publicado: (2019)

Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese
por: El-Sayed, Samah M.
Publicado: (2020)

Enzymatic Disruption of Biofilms During Cheese Manufacturing: A Mini Review
por: Kumar, Murali, et al.
Publicado: (2021)

Asymmetric membranes for gas separation: interfacial insights and manufacturing
por: Alkandari, Sharifah H., et al.
Publicado: (2023)

Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture
por: Wang, Chao, et al.
Publicado: (2022)

Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture
por: Nicosia, Fabrizio Domenico, et al.
Publicado: (2023)

Preliminary Stiffness-Driven Redesign of a Laminated Prosthetic Component Using Additive Manufacturing
por: Martulli, Luca Michele, et al.
Publicado: (2023)

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese
por: Pappa, Eleni C., et al.
Publicado: (2020)

Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia
por: Živković, Milica, et al.
Publicado: (2015)

PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese
por: Ramezani, Mohaddeseh, et al.
Publicado: (2018)

Concentrations of Essential Trace and Toxic Elements Associated with Production and Manufacturing Processes in Galician Cheese
por: de Oliveira Filho, Emanuel Felipe, et al.
Publicado: (2022)

Incidence and Levels of Aflatoxin M(1) in Artisanal and Manufactured Cheese in Pernambuco State, Brazil
por: Silva, Isabela Maria de Moura, et al.
Publicado: (2023)

Phase Separation Driven On-Demand Debondable Waterborne Pressure-Sensitive Adhesives
por: Mehravar, Ehsan, et al.
Publicado: (2018)

Donor human milk processing and its impact on infant digestion: A systematic scoping review of in vitro and in vivo studies
por: Pitino, Michael A., et al.
Publicado: (2022)

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
por: Mbye, Mustapha, et al.
Publicado: (2021)

Noise driven phase transitions in eco-evolutionary systems
por: Wu, Jim, et al.
Publicado: (2023)

Lecture on Milk; on the Composition of Cheese, and on Practical Mistakes in Cheese-Making; Cheese Experiments; on Poisonous Cheese
Publicado: (1863)

Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese
por: Youssef, Ahmed M., et al.
Publicado: (2020)

Additive manufacturing of eco-friendly building insulation materials by recycling pulp and paper
por: Lee, Meng-Lun, et al.
Publicado: (2023)

Recent progress of eco-friendly manufacturing process of efficient perovskite solar cells
por: Kwon, Nayoon, et al.
Publicado: (2023)

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
por: De Filippis, Francesca, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_8hl6q9vftlb0m5rnc678488vl7